Honey Chilli Chicken Drumsticks

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 6

With a lovely, tangy, sticky glaze, these drumsticks are sure to become a family favourite. For a warming winter meal, serve hot with seasonal vegetables or alone as a substantial canapé. They are even delicious cold, ideal for a picnic or al fresco lunch.

1.8–2kg chicken drumsticks

1 small onion, roughly chopped

3 long red chillies, roughly chopped

1 teaspoon tamarind paste

3 cloves garlic, roughly chopped

2cm piece fresh ginger, roughly chopped

½ cup tomato sauce (ketchup)

¼ cup soy sauce

¼ cup medium or dry sherry

2 teaspoons cider or red-wine vinegar

¼ teaspoon salt

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

Place the chicken drumsticks in the slow cooker. Place the onion, chilli, tamarind paste, garlic and ginger in the bowl of a food processor and process until smooth. Mix with the sauces, sherry, vinegar and salt. Pour over the chicken and stir to coat.

Cover and cook on High for 4 hours, or High for 30 minutes then Low for 5–6 hours or until the chicken is tender. Meanwhile, preheat the oven to 210°C.

Transfer the drumsticks from the cooker to a baking dish. Keep hot.

Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Cook until reduced by half and then, if necessary, stir in some or all of the cornflour paste to thicken. Add salt and pepper to taste and cook for another minute. Skim any excess fat from the surface.

Spoon the sauce over the chicken and place in the oven until the sauce is further reduced to a lovely sticky glaze, turning the drumsticks once during cooking.